Lance... What the duck have I been doing for the past year... I always do my espresso at 18g 1:2 ratio whatever the beans are. Always sour, bitter and I just accepted that maybe that's what it really tastes. Now for the first time in my life, I tried to run it longer based on your suggestion, I never imagined espresso can be sweet on its own. Thank you... I don't usually comment on videos but your suggestion to run my espresso longer completely changed my coffee game! Your channel deserves more love! Thank you !!! 🙇🏻
I’m a little late but yes completely!! I also ran it for 1:2 ratio and when lance said try 1:2.5 or 3, it’s completely changed my view on espresso. Now I pull my 18g shot at 50g and it’s been game changer! I freakin love Lance
I never comment on videos on YT.. and I needed to express how even this simple short video changed my espresso and finally got me to break my assumption that my grind was the priority in affecting the taste. For weeks I have been trying to get this specific coffee dialed in and can’t quite achieve my preference and all I did was push a bit more water through it to cancel that lingering sour and I simply can’t believe the difference. Lance is truly legit!
This is awesome! I'm so happy a simple fix allowed you to make a special you are proud of period thanks for taking the time to comment even though that is out of the norm for you
Do I understand correctly that lowering the dose without changing brew time is the same as increasing yield (because it lowers the ratio the other possible way)? So in this particular case you could have use a little less ground coffe as well to get rid of the sourness?
@@ecsekiandras yes, but changing dose will change factors more than just a simple ratio change. Youll get a faster flow rate for example. Its a decent idea though. Hoff reccomends this if youre in the right area and want to dial in a bit without wasting a ton of coffee. But make sure you weigh to adjust ratio accordingly.
Lance, not only are you an intelligent guy that conveys information very well, you are a very great presenter. Your combination of information, details, humor, and random acts of beatboxing all come together to make a very enjoyable presentation.
Dude I usually never comment on videos. But this is by far one of the best, simple, straight to the point videos about espresso I’ve ever seen! 🤙🏽 thank you!
That was perfection in a nutshell. Short, sweet, informative, a little NSYNC dirty pop beat boxing. All one could ask for from a video! Great job Lance
Hahaha! Dirty pop. Ppppoooooppppp. Sick and tired of hearing all the people talk about, what's the deal with this pop life and when is it gonna fade ou
Hey Lance, thanks for the video. I've been making espresso at home on and off for 4ish years now. One thing that I didn't think about is just stopping the shot early or letting it run for a few seconds longer in relation to extraction. I mean, I did, but what most everyone teaches is to adjust the grind setting to nail the 1:2 ratio in 30 seconds. As someone who is pretty detail oriented, i always stuck to that. Recently I started dialing in by having the 1:2 ratio in mind but adjusting by taste. Hearing you say to give it a few more seconds rather than adjusting the grind setting was an "aha" moment for me. Thank you for all the educational videos you provide.
Been a while since I was here right away. Honestly great tips. Exactly how I dial in. Go based on time/weight/ratio first and then go based on taste to tweak to your liking.
Helped me out a ton! I was doing 20/40 no matter the bean and always just accepted them tasting a little off. First try with this was the best shot I’ve had in awhile!
Nice and detailed explanation from 1:20 - 1:49 & 4:34 - 5:03. I'm 13 days in with my coffee journey and I wish there were more videos that emphasize the viscosity when it comes to the extraction. Life saver, thank you, Hendrick.
This is the best espresso dial in tutorials I have seen! Quick and easy! Before this, I was making changes to my grinder like crazy and I couldn't achieve a great tasting cup from a light-medium roast Yirgacheffe. However, after I have followed your guidelines, I could make an amazingly tasty cup. And even better, I can replicate it easily!
Idk why I hadn't heard any other ratios other than 1:2. Been trying to figure out my Gaggia with the OPV mod for like 3 months, watching a ton of videos, and I just pulled the best shot with a 1:3 ratio in 36 seconds. Thanks Lance!
I really appreciate the short format video my dude! You have always had excellent content, but sometimes I don't always have time for a 30 minute video but I want the down and dirty of how to get things rolling. I do like the long format when I have the time though.
Lance, this was gold! Thank you so much! I was following my roasters' recommended 20 g in, 40 out in 23 seconds and the acidity on those shots was killing me!! I had my first thoroughly enjoyable espresso today following this guide. Much much sweeter, it allowed for other notes to shine through without such a punch in the face with the acidity.
Curious, did you solve this mainly by grinding finer and holding the 40g constant out, or by increasing your time and volume/grams out? When I was getting acidic shots recently on a new coffee I wasn't sure if I should go coarser (thinking it would reduce the intensity of that flavor) or finer (shifting further along the sour-sweet-bitter spectrum).
@@elitebicycleracers definitely going finer. What we need is to up the extraction by grinding finer and increasing the contact time. Going coarser would speed up the shot which is what we don’t want. The first thing I did was drop the dose from 20 to 18g, allowing me to grind much finer, and then dial in the grind to get me to that 30/32 second 45 gram output. That results in a sweeter less acidic shot
wonderful! The roaster's guide could likely be delicious with their equipment and with their water, but it doesnt usually translate well to home users. Thats why equipping yourself with knowledge on dialling in is supreme! haha
lance. thanks for this refresher. been watching your vids from day 1 and they're always quality! quick question here! do you start your timer when you hit the start button (during pre-infusion phase)? or do you start it when you see the espresso flowing out?
@@LanceHedrick I'm using a Breville Barista Plus. Using manual mode I find that I start getting drops out to bottom of my bottomless portafilter after around 10 seconds, and then let my 18g bean dose run to 36g of output on a medium/dark bean over 28 seconds from the time the first drop exits the portafilter. Does that sound about right to you? I'm super new to this, would appreciate any advice!
Lance I love the passion . I have a Saeco Xselsis so Im limited to my " dialing in " I had a manual FOR YEARS but needed the speed and automation because of my family size and ability to make it quick and go in the AM , GREAT STUFF
Great video. Can you do one on how to dial in a pressurized filter basket? I have a wirsh unit that has a pressurized basket and cant seem to get dialed in. It does 50g for a single shot and 88g for a double shot.
Lance. You are including the pre-infusion in the shot time. Some say you shouldn’t include this and you time after the pre-infusion. Thoughts on this? Thanks so much!
Lance you are rocking with this content yesterday I finally made my first tulip by the latte art tutorial, now I would try this tips with the urbanic grinder .. that you already recommend 👌
Nice video. I got the almost same grinder machine, but from Sage. Do you know if Sage and your Brand one or both are using oem? Like they buy the grinder and only put their name on it?
Dood! love love your videos! Honestly, I learn something each time I watch a vid. I pulled a shot for my friend he likes the sweet tart kinda taste, whereas I like the more creamy robust flavor profile for my espresso. I know beans vary, lighter roasted has a tendency to be under extracted etc... I am using the Gaggia Classic Pro, IMS filter basket, and IMS screen, as well as the single hole espresso nozzle, along with a Gaggia MDF grinder I refurbed myself. I like at 3:45 you show the difference between how an espresso pull( stream) should look versus when the grind is too fine. I am finding I have to make adjustments each time I switch beans. I belong to a monthly bean subscription so bi weekly Im finding I adjust a little. Thanks again for making such good content!
making espresso is the never ending quest for perfection. Sadly, never ending is a proper word. There is no end in sight. You will always be chasing that dragon for ever and ever and ever. But, that's the fun of it. Chasing that godshot shot every day. And you have nailed it on the head. Switching between beans day after day is very difficult and can be wasteful. But over time, you will figure out a way to lessen the waste between dials.
Wait what? You cooperate with Doubleshot to get you beans? I’m from Czech and love your channel! Thanks for all the great content. I never thought you’d get any connection to Czech :)
Great video, Lance - I can tell you’re trying to condense the content for the general public. One suggestion I might add: anyway we could get close up detailed shots of the beans (or pro duct) you happen to be using in the video? Great content!
Not sure where to ask...any chance for a "no cut", "no directly talking to the camera" milk drink workflow video? I think it would be quite informative to see how all the things you have taught us so far practically work in "real life". Not saying you shouldn't do a voice over to describe what you are doing, or a follow-up video discussing what you had done...but just seeing everything involved from the moment your machine turns on to heat up to even including your practical clean-up routine after your cup is poured would be exceedingly helpful!!! Thanks again for all your help!
Good info at 5:20. I haven't heard it explained that way before, but it makes sense. When doing a longer shot (e.g., light roast on unimodal burrs), I might be tempted to go coarser since it will take more time to get to the larger volume out. But your point made me realize I still need a sufficiently slow initial flow rate. A related thing that sometimes confuses me is I want to associate the term "more extracted" with "stronger," when I guess a more extracted shot might actually be more dilute.
I love it whenever something I say helps other people have something click in their head. That was a redundant way of saying I'm very happy that you had a realization that will help you going forward. Thank you for the support and for watching my videos
I have a question. I’m dialing in my new espresso machine. Breville bambino. My question is apparently 25 to 30 seconds is the sought after extraction time. When do you start timing the 25 to 30 seconds? Do you start timing from when you hit the button or from the time you hear the pump?
Thanks Lance my coffees are getting better and better, as home-barista. Very interesting subject on shifting sourness and bitterness if you can elaborate more on that using simple coffee combo machines that would be great. I'll get your Breville when I get more proficient
Sure! The variables of extraction include time, temperature, grindsize, ratio, pressure. You will need to manipulate these in order to effect extraction. In order to increase extraction, you could make the grindsize smaller, or you could run more water through which would both increase your contact time, which does increase extraction, and it also increases your ratio. You just need to think about if you need to increase or decrease extraction and use those variables to your advantage
Do you time from when the liquid first hits the cup, the way the scale does, or when the machine starts (including pre infusion)? I understand that either work but what’s the standard?
Nice video Lance, I also think that brew ratio is a little bit more important than extraction time, changes completely the result Right now I am dialing to a Rwanda single origin that even with 1:2 is still sour with very concentrated flavors, the last shot was 1:2.5 and it's much better, clean result P.S. Did you ever work at men in black post office, I see that you speak the extraterrestrial beat box language 😂
Hi Lance, thanks for sharing this quick dialing-in video. Lot of questions come to my mind. FIRST, how do we define the proper dose for our basket? For my Simonelli Musica, what is the preferable dose? SECOND, in your first try with 20gr dose, it run very slow. Why did you choose to grind coarser, not decrease the dose? I believe both ways can result in faster shot.
Can you do an interview/discussion with Stephane Ribes? He is a DE user who has posted a lot of home espresso experiments and came up with a lot of interesting results re. prep/equipment for espresso. I think your communication style would be great to highlight what he has found
The most helpful video's on RUclips on this subject by far! I do have a question though... the baskets all come in different sizes, the one I use most often is 17.9g, however, if I grind this amount my basket is always below the line no matter what bean I use. It then does not extract well as the the coffee just churns in the puck. I need to grind around 21 to 24g depending on the bean I am using to fill the puck to the correct level. Is this value on the puck just an indicator or in theory should I be close to this value?
Great video! Related to this topic, do you have another video or maybe you can comment on the puck. Often my puck is a bit wet on top even though I’m getting my desired (??) shot. Not sure how to fix.
Puck screen will help. The issue is head space. Puck screen will reduce head space and force all the water through for a more dry puck. OR a smaller basket with same dose.
For 20G of beans how much grans should we get for a double shot? 50 grams is the standard? How do we lessens or push extraction? I have the Breville barista pro. New at it.
Super interesting to see that in real life you use the Breville Equipment. I would have expected that you would use a more premium grinder, at least, if not a more premium setup overall.
I do! I use a lot of different equipment. I just choose not to use a lot of it in my videos since they're going out to a wider audience. There is no point and constantly using the most expensive equipment when most people that are watching these videos cannot afford them
Hey Lance. Love you videos. I've just unboxed a Sage Barista Pro. I have no previous experience making proper coffee. Just a question - how do you determine the ideal pre-infusion time? Is this something you need to mess with, or do you just leave it at default settings?
Usually, it's best to wait until the bottom of the Puck is fully saturated as evidenced by the basket filling up with droplets. You can change the preinfusion time or hit manually create pre infusion by holding the button-down
Great video. Also thank you for fixing the audio, sounds as though you reduced the input gain on the mics, added some post compression and threw an adaptive limiter on, minimal clipping when you get excited :P
@@LanceHedrick bruh me too!!! Just remember record low coz you can ALWAYS increase the gain in post check out musician on a mission and music tech help guy - their tutorials are bangin as are yours
@@LanceHedrick awesome! Also mate just a question, lets say your dialing in your espresso - do you take into consideration whether or not you are going to be making Lattes/Caps with it? I suppose the question is if you are going to be making milk based drinks, are the dialing in paramaters going to be different than if you were going to be having straight espresso?
Wow such a great video, I always have problems dialing in my espresso but now with this information I think i'm ready for those sweet spot espressos! Also it would be incredibly awesome if you could make a diagram showing what variables i should change like the dose, yield, grind size, extraction time, temperature, and what that does to the extraction. Thanks a lot, greetings from México! :)
Hey Lance, nice video. I noticed that you include the pre-infusion time in your overall shot time, whereas I know that many people (including myself and our Lord and saviour James Hoffman) start timing from when the first drop hits the glass, and a good coffee scale will have this function built in. Can I ask about why you choose the method you do? Not saying you are wrong by any means, just interested in other people's ways and reasonings.
I don't think Hoffmann excludes the time before the drops on cup, everyone i know starts counting from the time the pump starts. Aim is usually around ~25 seconds plus pre-infusion time.
I include the timing because that is when the water is hitting the Puck and when extraction begins to occur. That is part of the extraction process. So it is part of the time that I include in my total shot time period then I also take note in the time of preinfusion. This all comes together to help me inform more clearly a picture on what the extraction was like. If I were to only count the time once it hits the cup, then I am missing a lot of the extraction potential. What you have to realize, is there is more to espresso than just a preinfused 9 bar shot. It seems that is mostly what James does on his channel, which I laud him for. But I tend to delve into much more deep espresso theory with different styles of shots that necessitate different flow rates. So, some of these will take a longer time to extract. And with these longer extractions, I need to notate all of the different times and all of the different techniques I am using. For instance, if I were to do a blooming espresso, I would absolutely count the 1st 30 seconds even though no drops are exiting the puck
Late to this party but hopefully somebody can elucidate. I dial in espresso differently from what is discussed here, and I've been getting what I feel like are very nice results. But it seems as though my perception is very different to what I'm hearing on the net (including jimseven's comments for example). My basket is smaller than yours, 18g, and I tend to just start with a commensurable grind setting, possibly recycled from my old coffee and/or perhaps slightly tweaked coarser for darker roasts, or finer for lighter roasts (but solubility is only loosely related in this way to the best of my knowledge, so it depends on my mood). The main ballpark always seems to be 18g dose to 40-48g yield in 28-40 sec. Once some attempt achieves this, I first ask myself whether what I'm tasting is hollow, sour, bitter or astringent. I then adjust temperature based on past experience* and grind size to taste. Grind size: I keep going finer until either of two things happen: the taste is very pronounced, rich and there is flavour separation OR I'm introducing bitterness into the cup. Temperature: my machine luckily has a .5 degree C temperature option on the PID, so I keep going hotter until I get the sweetness out that I like, and temperature surf with e.g. cooler portafilter etc. if I like to move back in between those .5 degrees to reintroduce acidity to the overal flavour profile and balance this out with the sweetness present from the optimum temperature setting. I may let it run longer if the sweetness that I look for cannot be achieved with the above scheme. I may let it run shorter if I get taste notes that are not to my liking (usually this means fermenty since I like to drink light / filter roasts). FWIW I use the whole 9 yards of zen garden puck prep (espcup,wdt,paperfilter,porcupress,mesh screen) and a flat temperature and pressure profile. Jimseven seems to insist that he can only taste a temperature difference of at least a couple degrees but this seems completely contradictory with what I'm tasting and what I'm brewing. Is my dial process wrong ? If I dial in using the words of Tim Wendleboe "if you like what you're tasting then the coffee is dialed in" then it should be fine, but what the aficionados claim on the web seems very strange to me at times.
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That sudden beatbox was amazing
Haha! Thank you! Perhaps I'll do some more in a future video. I showed maybe 5% of what I can do. Lol
Lance... What the duck have I been doing for the past year... I always do my espresso at 18g 1:2 ratio whatever the beans are. Always sour, bitter and I just accepted that maybe that's what it really tastes. Now for the first time in my life, I tried to run it longer based on your suggestion, I never imagined espresso can be sweet on its own. Thank you... I don't usually comment on videos but your suggestion to run my espresso longer completely changed my coffee game! Your channel deserves more love! Thank you !!! 🙇🏻
I’m a little late but yes completely!! I also ran it for 1:2 ratio and when lance said try 1:2.5 or 3, it’s completely changed my view on espresso. Now I pull my 18g shot at 50g and it’s been game changer! I freakin love Lance
I never comment on videos on YT.. and I needed to express how even this simple short video changed my espresso and finally got me to break my assumption that my grind was the priority in affecting the taste. For weeks I have been trying to get this specific coffee dialed in and can’t quite achieve my preference and all I did was push a bit more water through it to cancel that lingering sour and I simply can’t believe the difference. Lance is truly legit!
This is awesome! I'm so happy a simple fix allowed you to make a special you are proud of period thanks for taking the time to comment even though that is out of the norm for you
Do I understand correctly that lowering the dose without changing brew time is the same as increasing yield (because it lowers the ratio the other possible way)? So in this particular case you could have use a little less ground coffe as well to get rid of the sourness?
@@ecsekiandras yes, but changing dose will change factors more than just a simple ratio change. Youll get a faster flow rate for example.
Its a decent idea though. Hoff reccomends this if youre in the right area and want to dial in a bit without wasting a ton of coffee.
But make sure you weigh to adjust ratio accordingly.
dude i’m like WHY WAS I SO STUBBORN ON MAINTAINING THE RATIO
Same, thank you
Lance the goat in coffee AND BEATBOXing? What can’t he do
Lance, not only are you an intelligent guy that conveys information very well, you are a very great presenter. Your combination of information, details, humor, and random acts of beatboxing all come together to make a very enjoyable presentation.
You made this so damn understandable-and pretty damn short for a tutorial. Thanks so much, Lance!
Fantastic to hear! Thank you so much for leaving this comment.
no useless blabla and very understandable. straight to the point and informative.
problem - solution
awesome dude
Dude I usually never comment on videos. But this is by far one of the best, simple, straight to the point videos about espresso I’ve ever seen! 🤙🏽 thank you!
That was perfection in a nutshell. Short, sweet, informative, a little NSYNC dirty pop beat boxing. All one could ask for from a video! Great job Lance
Hahaha! Dirty pop. Ppppoooooppppp. Sick and tired of hearing all the people talk about, what's the deal with this pop life and when is it gonna fade ou
There is so much to know and learn. But not too much to be intimidating. Just enough to keep things interesting. I love this hobby.
for sure. lots of new things i am still learning daily. It is fun!
This is the best tutorial I've seen on dialing in a shot.
Wow big praise! Thank you so much.
OK, picked up something new today and for that I thank you. Your spontaneous beat box was not half bad.
haha! I can do better than that. I am thinking of doing short, fun beat box tutorials on my tiktok that I never use haha!
Hey Lance, thanks for the video. I've been making espresso at home on and off for 4ish years now. One thing that I didn't think about is just stopping the shot early or letting it run for a few seconds longer in relation to extraction. I mean, I did, but what most everyone teaches is to adjust the grind setting to nail the 1:2 ratio in 30 seconds. As someone who is pretty detail oriented, i always stuck to that. Recently I started dialing in by having the 1:2 ratio in mind but adjusting by taste. Hearing you say to give it a few more seconds rather than adjusting the grind setting was an "aha" moment for me. Thank you for all the educational videos you provide.
You're a fantastic teacher, thanks for the uploads!
thank you so incredibly much! I really appreciate that!
Oh my man!! You have reached a level - only a true expert can - of explaining the difficult things in an easy and super digestible way !!! THANK YOU
wow thank you so much! that seriously means a lot, my friend.
I'm a simple man. I see a Lance Hedrick video, I like it.
Hahaha thank you! Means a lot, friend
Bro that beat boxing 😂😂😂
My son heard it in the background and started dancing lmao. Good stuff 👍🏼
hahaha! that is incredible. Thanks for watching!
Been a while since I was here right away.
Honestly great tips. Exactly how I dial in. Go based on time/weight/ratio first and then go based on taste to tweak to your liking.
Absolutely! About time you came back
Helped me out a ton! I was doing 20/40 no matter the bean and always just accepted them tasting a little off. First try with this was the best shot I’ve had in awhile!
The beat boxin! My WORD, yet ANOTHER reason to watch Lord Hendrick’s exquisite channel! Thank you for this
Haha! Thank you so much! Stoked you enjoyed the video
Nice and detailed explanation from 1:20 - 1:49 & 4:34 - 5:03. I'm 13 days in with my coffee journey and I wish there were more videos that emphasize the viscosity when it comes to the extraction. Life saver, thank you, Hendrick.
Thank you, Anthony! Means a lot! I am so glad you enjoyed the video!
fkn amazing tutorial with the beatbox and all
Thank you so much! It really means a lot. I'm glad that you're enjoying the channel
You seem like a happy dude. Thanks for sharing that!
The beatboxing was amazing! Great video Lance as always.
! Thank you so much
that coffee beatbox at 6:00 killed it!!! 😇
This is the best espresso dial in tutorials I have seen! Quick and easy! Before this, I was making changes to my grinder like crazy and I couldn't achieve a great tasting cup from a light-medium roast Yirgacheffe. However, after I have followed your guidelines, I could make an amazingly tasty cup. And even better, I can replicate it easily!
Best explanation of how to dial in espresso to date! Loved it. Easy to follow and apply!
Lovely video and to the point! Gave me a good idea as to what i need to do without wasting coffee. And BTW..loved the beatboxing ❤
5:48 That espresso beatbox was SICK!!
Wow - you packed so much knowledge in such an easy to understand & follow (short) video.
Well done!
Beat Boxing is a must. As always a great video. Keep it up!
Haha! Thanks! Glad you enjoyed it!
@@LanceHedrick Next time please beatbox while extracting too!
Haha! For you, I'll try to remember
The beatbox caught me off guard lol awesome work bro love your vids 👌 watching all the way in little New Zealand
Great video thanks and love those Kruve espresso glasses!
Thank you so much! I really appreciate the support
I love these quick guides, straight and to the point
Absolutely. So very glad you are enjoying them!
@@LanceHedrick not as much as the unexpected beatboxing part though, you rock 😂
You're fantastic, you make coffee understandably fun.
Idk why I hadn't heard any other ratios other than 1:2. Been trying to figure out my Gaggia with the OPV mod for like 3 months, watching a ton of videos, and I just pulled the best shot with a 1:3 ratio in 36 seconds. Thanks Lance!
fantastic! I always say, break the rules
I really appreciate the short format video my dude! You have always had excellent content, but sometimes I don't always have time for a 30 minute video but I want the down and dirty of how to get things rolling. I do like the long format when I have the time though.
Absolutely! Thank you so much for watching and supporting!
Lance, this was gold! Thank you so much! I was following my roasters' recommended 20 g in, 40 out in 23 seconds and the acidity on those shots was killing me!! I had my first thoroughly enjoyable espresso today following this guide. Much much sweeter, it allowed for other notes to shine through without such a punch in the face with the acidity.
Curious, did you solve this mainly by grinding finer and holding the 40g constant out, or by increasing your time and volume/grams out? When I was getting acidic shots recently on a new coffee I wasn't sure if I should go coarser (thinking it would reduce the intensity of that flavor) or finer (shifting further along the sour-sweet-bitter spectrum).
@@elitebicycleracers definitely going finer. What we need is to up the extraction by grinding finer and increasing the contact time. Going coarser would speed up the shot which is what we don’t want. The first thing I did was drop the dose from 20 to 18g, allowing me to grind much finer, and then dial in the grind to get me to that 30/32 second 45 gram output. That results in a sweeter less acidic shot
wonderful! The roaster's guide could likely be delicious with their equipment and with their water, but it doesnt usually translate well to home users. Thats why equipping yourself with knowledge on dialling in is supreme! haha
Loved the beatbox part
Hahahaha! Thank you so much for the comment and engagement. Glad you enjoyed it
Loved this! Just the way I need to dial my shots, easily understand.
loved the quick jam haha
Haha! Thank you so much for watching
Ugh this VID makes me want my setup NOW! 😩
lance. thanks for this refresher. been watching your vids from day 1 and they're always quality! quick question here! do you start your timer when you hit the start button (during pre-infusion phase)? or do you start it when you see the espresso flowing out?
Yeah, would be interesting to hear it from you.. Since they are always wars on forums about this topic :)
Not sure who is war-ing. Consensus is you start timing from button push (or when water hits the puck) because you are timing preinfusion included.
I absolutely start time when I hit the button. Definitely take note of preinfusion time if going manually.
@@LanceHedrick I'm using a Breville Barista Plus. Using manual mode I find that I start getting drops out to bottom of my bottomless portafilter after around 10 seconds, and then let my 18g bean dose run to 36g of output on a medium/dark bean over 28 seconds from the time the first drop exits the portafilter. Does that sound about right to you? I'm super new to this, would appreciate any advice!
@@mitchellmiller2438 change a little bit your grind size to finer
Love the new intro and thanks for the shorter video.
Thank you! I'm trying my hardest and it really means a lot that you are supportive
Nice quick video for a refresher
thanks! Hope you enjoyed it.
Love the short yet informative
Absolutely! Trying to be all things to all people here
Thanks man as always it is a joy to watch your videos.
Thanks so much! Means a lot. Appreciate the support
Awesome stuff as always man 🥂
Lance, as usual, spot on! But methinks that the last shot was perfect because of the rhythmic tapping with the stirrer - injecting your vibe ! lol
Hahaha! Thank you and so glad you enjoyed the video!
Thanks Lance 🙏
Wow this was so concise, great video 👍🏼
Thank you Andrew! I'm so stoked you enjoyed it
Lance I love the passion . I have a Saeco Xselsis so Im limited to my " dialing in " I had a manual FOR YEARS but needed the speed and automation because of my family size and ability to make it quick and go in the AM , GREAT STUFF
Merry Christmas man! Love the vids ☕🌲
And happy holidays! Thanks for watching, Friend
First time watching ,great work
Thanks for watching and for the kind words! Your support means a lot
Perfect video. Succinct and clearly explained. Thank you.
Thank you so incredibly much, Christine! Hope it helps!
Great video. Can you do one on how to dial in a pressurized filter basket? I have a wirsh unit that has a pressurized basket and cant seem to get dialed in. It does 50g for a single shot and 88g for a double shot.
Lance. You are including the pre-infusion in the shot time. Some say you shouldn’t include this and you time after the pre-infusion. Thoughts on this? Thanks so much!
Thanks Lance for this new video very useful as usual
I will adjust a bit, my way to dial tomorow morning 🙂
Fantastic! So glad you found it helpful
Great video Lance. Quick question for you though … do you start timing at first drip or when you turn on the machine?
Lance you are rocking with this content yesterday I finally made my first tulip by the latte art tutorial, now I would try this tips with the urbanic grinder .. that you already recommend 👌
Incredible! That is such great news. Stoked for you! Feels good. Yeah?
Nice video. I got the almost same grinder machine, but from Sage. Do you know if Sage and your Brand one or both are using oem? Like they buy the grinder and only put their name on it?
Dood! love love your videos! Honestly, I learn something each time I watch a vid. I pulled a shot for my friend he likes the sweet tart kinda taste, whereas I like the more creamy robust flavor profile for my espresso. I know beans vary, lighter roasted has a tendency to be under extracted etc... I am using the Gaggia Classic Pro, IMS filter basket, and IMS screen, as well as the single hole espresso nozzle, along with a Gaggia MDF grinder I refurbed myself. I like at 3:45 you show the difference between how an espresso pull( stream) should look versus when the grind is too fine. I am finding I have to make adjustments each time I switch beans. I belong to a monthly bean subscription so bi weekly Im finding I adjust a little. Thanks again for making such good content!
making espresso is the never ending quest for perfection. Sadly, never ending is a proper word. There is no end in sight. You will always be chasing that dragon for ever and ever and ever. But, that's the fun of it. Chasing that godshot shot every day. And you have nailed it on the head. Switching between beans day after day is very difficult and can be wasteful. But over time, you will figure out a way to lessen the waste between dials.
Can you also do a vid on how to build great traps. Many thanks
So good, thanks!
Thank you so much for watching! The support means a lot
Awesome video!!!
Thank you so much! The support means everything
Beatboxing Lance returns! :D
Made just a small cameo lol
Wait what? You cooperate with Doubleshot to get you beans? I’m from Czech and love your channel! Thanks for all the great content. I never thought you’d get any connection to Czech :)
Haha! I got some while in Milan. Been enjoying them!
@@LanceHedrick totally yummy indeed! Keep on rockin'... or coffeein'? :)
Haha! Coffee on, my caffeinated friend
Dannnm you are good!!
Great video, Lance - I can tell you’re trying to condense the content for the general public. One suggestion I might add: anyway we could get close up detailed shots of the beans (or pro duct) you happen to be using in the video? Great content!
Sure! I can add that in future videos. I didn't think that to be important and cut the close ups in edit lol! Thanks for the suggestion
Great! but don't keep the videos short. You have a lot to tell and we have a lot to learn! ;)
Oh don't you worry. Long form is my preference haha. Just trying to help everyone of all levels and attention spans
Not sure where to ask...any chance for a "no cut", "no directly talking to the camera" milk drink workflow video? I think it would be quite informative to see how all the things you have taught us so far practically work in "real life". Not saying you shouldn't do a voice over to describe what you are doing, or a follow-up video discussing what you had done...but just seeing everything involved from the moment your machine turns on to heat up to even including your practical clean-up routine after your cup is poured would be exceedingly helpful!!! Thanks again for all your help!
Great idea! I'll try to think of a way to do that effectively
Good info at 5:20. I haven't heard it explained that way before, but it makes sense. When doing a longer shot (e.g., light roast on unimodal burrs), I might be tempted to go coarser since it will take more time to get to the larger volume out. But your point made me realize I still need a sufficiently slow initial flow rate. A related thing that sometimes confuses me is I want to associate the term "more extracted" with "stronger," when I guess a more extracted shot might actually be more dilute.
I love it whenever something I say helps other people have something click in their head. That was a redundant way of saying I'm very happy that you had a realization that will help you going forward. Thank you for the support and for watching my videos
“you want to come out like warm honey”
good way to describe the viscous appearance of a great espresso
Absolutely. It makes it sound soooooo good. Haha
Hey Lance
Do you have a video on the smart grinder pro? What are your thoughts?
Can this be done with the Bambino Plus, Lance? I guess I can hold the brew button if I want to extend the extraction?
I have a question. I’m dialing in my new espresso machine. Breville bambino. My question is apparently 25 to 30 seconds is the sought after extraction time. When do you start timing the 25 to 30 seconds? Do you start timing from when you hit the button or from the time you hear the pump?
Thanks Lance my coffees are getting better and better, as home-barista. Very interesting subject on shifting sourness and bitterness if you can elaborate more on that using simple coffee combo machines that would be great. I'll get your Breville when I get more proficient
Sure! The variables of extraction include time, temperature, grindsize, ratio, pressure. You will need to manipulate these in order to effect extraction. In order to increase extraction, you could make the grindsize smaller, or you could run more water through which would both increase your contact time, which does increase extraction, and it also increases your ratio. You just need to think about if you need to increase or decrease extraction and use those variables to your advantage
Do you time from when the liquid first hits the cup, the way the scale does, or when the machine starts (including pre infusion)? I understand that either work but what’s the standard?
Do you ever use a bottomless portafilter to watch for channeling or how the extraction is coming out?
Nice video Lance, I also think that brew ratio is a little bit more important than extraction time, changes completely the result
Right now I am dialing to a Rwanda single origin that even with 1:2 is still sour with very concentrated flavors, the last shot was 1:2.5 and it's much better, clean result
P.S. Did you ever work at men in black post office, I see that you speak the extraterrestrial beat box language 😂
Hahaha! Yes. Working with Tommy was a joy. Glad you enjoyed the video!
Hi Lance, thanks for sharing this quick dialing-in video. Lot of questions come to my mind.
FIRST, how do we define the proper dose for our basket? For my Simonelli Musica, what is the preferable dose?
SECOND, in your first try with 20gr dose, it run very slow. Why did you choose to grind coarser, not decrease the dose? I believe both ways can result in faster shot.
The human beatbox is back at 05:58 😎
Hahaha you know it!
Hi Lance, may I know the brand of your decent tamper stand? The white stand. Thanks
Can you do an interview/discussion with Stephane Ribes? He is a DE user who has posted a lot of home espresso experiments and came up with a lot of interesting results re. prep/equipment for espresso. I think your communication style would be great to highlight what he has found
I need to! I know of him for sure. If you know him well, perhaps put us in contact?
The most helpful video's on RUclips on this subject by far! I do have a question though... the baskets all come in different sizes, the one I use most often is 17.9g, however, if I grind this amount my basket is always below the line no matter what bean I use. It then does not extract well as the the coffee just churns in the puck. I need to grind around 21 to 24g depending on the bean I am using to fill the puck to the correct level. Is this value on the puck just an indicator or in theory should I be close to this value?
Great video! Related to this topic, do you have another video or maybe you can comment on the puck. Often my puck is a bit wet on top even though I’m getting my desired (??) shot. Not sure how to fix.
Puck screen will help. The issue is head space. Puck screen will reduce head space and force all the water through for a more dry puck. OR a smaller basket with same dose.
When do you start timing? Once u hit the button or once it starts flowing?
For 20G of beans how much grans should we get for a double shot? 50 grams is the standard? How do we lessens or push extraction? I have the Breville barista pro. New at it.
What number did you align the burrs at internally in the Breville grinder?
As fine as they go haha
Super interesting to see that in real life you use the Breville Equipment. I would have expected that you would use a more premium grinder, at least, if not a more premium setup overall.
I do! I use a lot of different equipment. I just choose not to use a lot of it in my videos since they're going out to a wider audience. There is no point and constantly using the most expensive equipment when most people that are watching these videos cannot afford them
Hey Lance. Love you videos. I've just unboxed a Sage Barista Pro. I have no previous experience making proper coffee. Just a question - how do you determine the ideal pre-infusion time? Is this something you need to mess with, or do you just leave it at default settings?
Usually, it's best to wait until the bottom of the Puck is fully saturated as evidenced by the basket filling up with droplets. You can change the preinfusion time or hit manually create pre infusion by holding the button-down
"So the only real variable I'm changing is time. And weight." 😂 4:57
Hahaha! So many variables and they're all related. Ugh so embarrassing lol
Great video. Also thank you for fixing the audio, sounds as though you reduced the input gain on the mics, added some post compression and threw an adaptive limiter on, minimal clipping when you get excited :P
Hahaha so hard not to clip the mic. Ya boy has a booming voice haha
@@LanceHedrick bruh me too!!! Just remember record low coz you can ALWAYS increase the gain in post check out musician on a mission and music tech help guy - their tutorials are bangin as are yours
Haha sounds good! Will recommend to my bud who films and edits lol
@@LanceHedrick awesome!
Also mate just a question, lets say your dialing in your espresso - do you take into consideration whether or not you are going to be making Lattes/Caps with it? I suppose the question is if you are going to be making milk based drinks, are the dialing in paramaters going to be different than if you were going to be having straight espresso?
Hey Lance, I love your videos and all, but could you help me out with dial-in espresso in a pressurized basket?
Also maybe with a single - shot basket?
Pressurized is hard. You don't really have nuance to play with. I'd recommend switching to non pressurized if interested in dialing in
Single shots are really difficult because of bed depth. Tend to be highly problematic. Which is why you never find them at third wave shops
Came for the espresso...subbed for the beatboxing
Thank you so much! Appreciate it!
Hi Lance, love your videos. How are you finding the sage grinder used in the video?
I mean, it is certainly a subpar grinder. But, many tend to have them so I try to make them taste good haha
ok i just subscribed to your channel yeyyyy~~
Wow such a great video, I always have problems dialing in my espresso but now with this information I think i'm ready for those sweet spot espressos!
Also it would be incredibly awesome if you could make a diagram showing what variables i should change like the dose, yield, grind size, extraction time, temperature, and what that does to the extraction.
Thanks a lot, greetings from México! :)
A diagram is an interesting idea, certainly. Will absolutely consider this
Hey Lance, nice video. I noticed that you include the pre-infusion time in your overall shot time, whereas I know that many people (including myself and our Lord and saviour James Hoffman) start timing from when the first drop hits the glass, and a good coffee scale will have this function built in. Can I ask about why you choose the method you do? Not saying you are wrong by any means, just interested in other people's ways and reasonings.
I don't think Hoffmann excludes the time before the drops on cup, everyone i know starts counting from the time the pump starts. Aim is usually around ~25 seconds plus pre-infusion time.
@@eusevis he does exclude it and specifically addresses it in a video, can't remember which one though sorry.
I include the timing because that is when the water is hitting the Puck and when extraction begins to occur. That is part of the extraction process. So it is part of the time that I include in my total shot time period then I also take note in the time of preinfusion. This all comes together to help me inform more clearly a picture on what the extraction was like. If I were to only count the time once it hits the cup, then I am missing a lot of the extraction potential. What you have to realize, is there is more to espresso than just a preinfused 9 bar shot. It seems that is mostly what James does on his channel, which I laud him for. But I tend to delve into much more deep espresso theory with different styles of shots that necessitate different flow rates. So, some of these will take a longer time to extract. And with these longer extractions, I need to notate all of the different times and all of the different techniques I am using. For instance, if I were to do a blooming espresso, I would absolutely count the 1st 30 seconds even though no drops are exiting the puck
@@LanceHedrick Cool man, nice explanation. Thanks for taking the time to reply.
Late to this party but hopefully somebody can elucidate.
I dial in espresso differently from what is discussed here, and I've been getting what I feel like are very nice results. But it seems as though my perception is very different to what I'm hearing on the net (including jimseven's comments for example).
My basket is smaller than yours, 18g, and I tend to just start with a commensurable grind setting, possibly recycled from my old coffee and/or perhaps slightly tweaked coarser for darker roasts, or finer for lighter roasts (but solubility is only loosely related in this way to the best of my knowledge, so it depends on my mood). The main ballpark always seems to be 18g dose to 40-48g yield in 28-40 sec.
Once some attempt achieves this, I first ask myself whether what I'm tasting is hollow, sour, bitter or astringent. I then adjust temperature based on past experience* and grind size to taste.
Grind size: I keep going finer until either of two things happen: the taste is very pronounced, rich and there is flavour separation OR I'm introducing bitterness into the cup.
Temperature: my machine luckily has a .5 degree C temperature option on the PID, so I keep going hotter until I get the sweetness out that I like, and temperature surf with e.g. cooler portafilter etc. if I like to move back in between those .5 degrees to reintroduce acidity to the overal flavour profile and balance this out with the sweetness present from the optimum temperature setting. I may let it run longer if the sweetness that I look for cannot be achieved with the above scheme. I may let it run shorter if I get taste notes that are not to my liking (usually this means fermenty since I like to drink light / filter roasts).
FWIW I use the whole 9 yards of zen garden puck prep (espcup,wdt,paperfilter,porcupress,mesh screen) and a flat temperature and pressure profile.
Jimseven seems to insist that he can only taste a temperature difference of at least a couple degrees but this seems completely contradictory with what I'm tasting and what I'm brewing.
Is my dial process wrong ? If I dial in using the words of Tim Wendleboe "if you like what you're tasting then the coffee is dialed in" then it should be fine, but what the aficionados claim on the web seems very strange to me at times.